There are three secrets to restaurant-quality French fries at home: choose the right potatoes (see tip below), cut them uniformly, and fry them twice. The first fry, at a lower temperature, softens and cook the potatoes, while the second fry browns them to crispy perfection. For more-rustic-looking fries that have a slightly earthy note, leave the peel on the potatoes; this also makes prep that much easier.
Make Ahead Tips
You can cut, soak, and do the first fry on the potatoes up to 2 hours ahead. Keep at room temperature and do the second fry just before serving.
Fresh, hot French fries pair well with so much more than plain ketchup. For a twist, try one of these suggestions:
Burbank russets develop a crisper texture and cook more evenly than the other widely available variety of russet potato, Norkotah. If the variety isn’t indicated on the bag, try asking the produce manager which variety is typically stocked. Russets may also be labeled as Idaho or baking potatoes.
LOVE!!!!! These are delicious. Agree with Auralyn -- you need to search no more -- French fry perfection.
I love to cook fries because it is too easy to cook.
Look no further, these are probably the best French fries you'll ever taste!!! The method of soaking the potatoes, drying them and blanching them in oil is a classic, and it might sound like a lot of work -but sooo worth it! I've soaked mine for 2 hours before, and heard of some French chefs who even let them sit in water overnight. Make these for your best buddies, they will be in French Fry Heaven -really!
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